Posted by The Veggie Gal on Sep - 4 - 2010 under Beans, Dinner, Gluten Free, Low Fat, Lunch, Mexican Food, Quick and easy, Soup
Ingredients

  • 1 medium red onion, chopped
  • 2-4 cloves garlic, minced
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can Italian flavored diced tomatoes
  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounce can great Northern beans, rinsed and drained
  • 1/2 cup frozen soybeans (edamame)
  • 1 4 ounce can diced green chilies (2 cans if you like a little more heat)
  • 1/2 cup water
  • 1 Tablespoon balsamic vinegar
  • 1/3 cup sliced pitted black olives
  • 2 Tablespoons fresh cilantro
  • 1 Tablespoon dried Italian seasoning
  • Salt & Pepper to taste

  • Cuisine: Cooking time: 35 mins Serving: 6 people

    A friend of mine sent me this recipe (not sure where she got it from) and as usual I adjusted a couple of things to my liking and got rid of the oil as well.  This is one even my little kids will eat which I really was surprised about.  I cook everything together keeping out the chilies until it is done, pull out the kids and then add the chilies for the grown ups.

    Make sure to either cook the quinoa with salt or add some at the end or it will make this dish bland.  You could easily use salted rice or pasta for this as well but I just love quiona and add it when I can.

    Italian 3 bean chili

    Italian-3 Bean Chili over Quinoa
    Serves: 6

    1 medium red onion, chopped
    2-4 cloves garlic, minced
    1 15 ounce can tomato sauce
    1 15 ounce can Italian flavored diced tomatoes
    1 15 ounce can black beans, rinsed and drained
    1 15 ounce can great Northern beans, rinsed and drained
    1/2 cup frozen soybeans (edamame)
    1 4 ounce can diced green chilies (2 cans if you like a little more heat)
    1/2 cup water
    1 Tablespoon balsamic vinegar
    1/3 cup sliced pitted black olives
    2 Tablespoons fresh cilantro
    1 Tablespoon dried Italian seasoning
    Salt & Pepper to taste

    In a large saucepan cook the onion and garlic in a small amount of water until softened.  Add the tomato sauce, diced tomatoes, black beans, northern beans,  soybeans, chili peppers, water and vinegar.

    Bring to a boil, reduce heat and simmer, covered for about 20 minutes to blend flavors, stirring occasionally so it does not stick to the bottom.  Add more water if needed for desired consistency.

    Cook quinoa according to package directions making sure to add salt to the water or after to the quinoa so it does not steal flavor from the chili.

    Stir in olives, cilantro and Italian seasoning and simmer another 10 minutes. Ladle into bowls over quinoa.

    ENJOY!

    Italian 3 bean chili

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    4 Responses so far.

    1. Jacklyn says:

      Oh this looks really healthy and really quick to make! The perfect meal for dinner.
      I love quinoa as well!

    2. Thanks, it is pretty easy and quick.

      Kim

    3. Leah says:

      SO so glad I found this on your site. I originally ran across this recipe in the Oregonian newspaper probably over 10 years ago. I was wanting to make it for dinner this week but could not find my recipe card anywhere. I have found that I like it best over mashed potatoes (less healthy but so delicious!). Thanks!

    4. Leah,

      wow over mashed potatoes sounds amazing! Just mash them with cooked garlic cloves, the cooking water of the potatoes and some spices and it is just as healthy as the the quinoa (just different vitamins). Thanks for the great idea, can’t wait to try it now.

      Kim

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